Compensation: $55,000-$60,000 + Bonus
Job Summary:
The F&B Manager is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B staff. The F&B Manager will apply all experience and knowledge to assuring that the wants and needs of members and guests are consistently met and/or exceeded. This role reports to the General Manager of Cat Island Club.
Essential Duties and Responsibilities:
- Daily management of the Food and Beverage Department
- Conducting ongoing training; constantly updating the personnel as procedures evolve.
- Enforcing proper uniforms and hygiene for the staff.
- Institute and implement all Human Resource guidelines.
- Uphold all Food and Beverage policies & alcohol service guidelines.
- Ensuring all employees are conducting themselves in a professional manner.
- Program and maintain all point of sale and reservation software.
- Assist with all banquet and event sales.
- Assists in planning, promoting and generating enthusiasm and interest for club events.
- Conduct training and refresher classes for all F&B personnel in the correct procedures.
- Daily oversight of all F&B accounting procedures
- Forecasting and budgets pertaining to F&B operation
- Directly responsible for achieving the budgeted COGS% for all non-alcoholic and alcoholic beverages.
- Analyzes financial results for the food & beverage dining operations relative to budgeted goals and takes corrective measures as necessary.
- Develop, maintain and administer a sound organizational plan for the club’s food & beverage operations; which includes an operating budget and marketing plan
- Coordination between all departments
- Develop and implement creative strategies to increase revenues.
- Plan and coordinate special events and functions.
- Responsible for overall guest satisfaction
- Fielding all member issue as they arise
- Assisting the service staff throughout the shift or event as needed
- Quality assurance (in both the front and back of house)
- Perform daily walk-through to ensure full compliance with the Department of Health regulations.
Additional Responsibilities:
- Preparation of a bi-weekly schedule for all FOH & Banquet staff
- Conduct daily pre-shift meetings.
- Act as the designated Closing MOD – securing the entire building.
- Maintaining cost controls and completing a monthly beverage inventory
- Pick up wine & liquor orders weekly.
- Interviewing potential new hires
- Organizing and enforcing all daily side work sheets.
- When closing, organize all nightly drops, closing procedures, and appropriate cash handling.
- Maintaining the ‘staged’ look of our Clubhouse.
- Communicating with the Culinary Team
- Low inventory or service needs
- Reservations & pace of dining
- Dietary restrictions and needs for our members and guests.
Qualifications, Experience and Skill Requirements:
- Must have 3-5 years of related experience in F&B management.
- Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
- Knowledge of pertinent health regulations and liquor laws
- Must have food and beverage/ a la carte and banquet experience.
- Proven management experience with a strong business aptitude
- Strong service orientation
- Excellent written and verbal communication skills.
- Highly organized, efficient and detail-oriented
- Must be friendly, outgoing and possess exceptional interpersonal skills.
Supervisory Duties:
All front of house team members including but not limited to:
Servers, bartenders, banquet servers, wait assistants,
beverage cart drivers, host/hostesses, pool servers, snack bar attendants, etc.
Working Conditions:
- Physical activity includes long periods (6-8 hours) of standing, walking, bending, and scooping.
- The employee will be required regularly to reach with arms and hands.
- The employee occasionally will be required to lift up to 30lbs.
- Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
- Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
- Work extended hours during golf and holiday season including weekends and holidays.